Pork Stew with Hard Cider
 

This is what I was making during the "boozealong" oh, I was drinking
too.
I had some of the hard cider that went into the stew and I had some
brandy and...well, let's just leave it at that ;-)

It has a few steps, and I took lots of photos. I have all the juicy
details on my blog if you are interested.

This is probably one of the best stews I've tasted in a long, long
time. I can't wait for dinner time so I can eat some more.
http://i45.tinypic.com/i69p1z.jpg

I'd love to have had some crusty bread to go with this.

@@@@@ Now You're Cooking! Export Format

Pork Stew with Hard Cider

soups/stews

30 2-10 oz bags pearl onions; 1 inch in diameter
5 slices thick cut bacon; cut into 1/4 inch pieces
preferably applewood smoked
3 1/2 pounds boneless pork shoulder; cut into 2 inch cubes
or boneless country ribs
coarse kosher salt
1 cup chopped shallots; about 4 large
1 cup chopped parsnips
6 teaspoons chopped fresh sage; divided use
1/2 cup + 1 tbs Calvados (apple brandy); optional
2 cups chicken broth; preferably low sodium
1 12 oz bottle hard apple cider
1 1/2 pounds baby red potatoes; scrubbed, halved
2 large Granny Smith apple, peeled, cored; cut into 1 inch cubes
2 tablespoons Butter; room temperature
2 tablespoons all purpose flour
1 tablespoon whole grain Dijon mustard

Cook onions in large saucepan of boiling salted water 2 minutes;
transfer to bowl of ice water to cool. Peel onions, set aside.

Cook bacon in heavy large pot over medium heat. until lightly browned.
Using slotted spoon, transfer bacon to paper towels to drain.

Sprinkle pork shoulder with coarse salt and pepper. Increase heat to
medium-high. Working in batches, add pork to same pot and cook until
browned, about 7 minutes per batch. Using slotted spoon, transfer pork
to large bowl.
Reduce heat to medium; add shallots and parsnips. Cover pot and cook
until beginning to soften, stirring occasionally about 5 minutes. Stir
in 3 teaspoons of sage, stir 1 minute. Add 1/2 cup Calvados, if using;
cook until almost evaporated, about 3 minutes.
Add broth, cider, reserved bacon, and pork with any accumulated
juices. Bring to boil, scraping up any browned bits with wooden spoon.
Reduce heat to medium-low; cover and simmer until pork is tender,
about 1 hour 15 minutes.
Add potatoes, and pearl onions to stew; cover and cook until
vegetables are almost tender, about 30 minutes. Add apples; cover and
cook until potatoes are tender 15 to 20 minutes.
Spoon fat from surface of juices, if necessary. Stir butter and flour
in small bowl to form a paste; add to pot and whisk to blend. Stir in
mustard, 2 teaspoons sage and 1 tablespoon Calvados, if using. Bring
to boil; reduce heat to medium and simmer until thickene, stirring
often, 2 to 3 minutes. Season to taste with salt and pepper.

Stew can be made 1 day ahead. Cool slightly. Refrigerate uncovered
until cold, then cover and keep chilled. Simmer stew over medium heat
to rewarn before serving.
Divide stew among bowls, sprinkle with remaining 1 teaspoon sage, and
serve.

Hard cider is a natural paring with the stew.

Notes: bon appetit Feb '10 issue

Yield: 6 servings


** Exported from Now You're Cooking! v5.84 **

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/07/10

Pork Stew with Hard Cider
 

On 2/7/2010 5:14 PM, koko wrote:
SNIP
> 30 2-10 oz bags pearl onions; 1 inch in diameter
SNIP

koko
Sounds interesting, great weather for it too.
How many 1 inch in diameter pearl onions? 30?
Mike

--
piedmont, The Practical BBQ'r

http://sites.google.com/site/thepracticalbbqr/

(mawil55)

Pork Stew with Hard Cider
 

On 2/7/2010 5:14 PM, koko wrote:
>
SNIP
> Pork Stew with Hard Cider
SNIP
> coarse kosher salt
SNIP

Oops, forgot to ask about this, how much salt or is it to taste?
Thanks,
Mike

--
piedmont, The Practical BBQ'r

http://sites.google.com/site/thepracticalbbqr/

(mawil55)

Pork Stew with Hard Cider
 

koko wrote:
>
> This is what I was making during the "boozealong" oh, I was drinking
> too.
> I had some of the hard cider that went into the stew and I had some
> brandy and...well, let's just leave it at that ;-)
>
> It has a few steps, and I took lots of photos. I have all the juicy
> details on my blog if you are interested.
>
> This is probably one of the best stews I've tasted in a long, long
> time. I can't wait for dinner time so I can eat some more.
> http://i45.tinypic.com/i69p1z.jpg
>
> I'd love to have had some crusty bread to go with this.
>
> @@@@@ Now You're Cooking! Export Format
>
> Pork Stew with Hard Cider
>
> soups/stews
>
> 30 2-10 oz bags pearl onions; 1 inch in diameter
> 5 slices thick cut bacon; cut into 1/4 inch pieces
> preferably applewood smoked
> 3 1/2 pounds boneless pork shoulder; cut into 2 inch cubes
> or boneless country ribs
> coarse kosher salt
> 1 cup chopped shallots; about 4 large
> 1 cup chopped parsnips
> 6 teaspoons chopped fresh sage; divided use
> 1/2 cup + 1 tbs Calvados (apple brandy); optional
> 2 cups chicken broth; preferably low sodium
> 1 12 oz bottle hard apple cider
> 1 1/2 pounds baby red potatoes; scrubbed, halved
> 2 large Granny Smith apple, peeled, cored; cut into 1 inch cubes
> 2 tablespoons Butter; room temperature
> 2 tablespoons all purpose flour
> 1 tablespoon whole grain Dijon mustard
(snip)
> www.kokoscorner.typepad.com
> updated 02/07/10

That looks really really tasty!! And as always, what a lovely
presentation and photo. Thanks for sharing ;D I still think you could
be a professional photographer for a food magazine!

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Pork Stew with Hard Cider
 

On Mon, 08 Feb 2010 08:07:55 -0500, piedmont >
wrote:

>On 2/7/2010 5:14 PM, koko wrote:
>SNIP
>> 30 2-10 oz bags pearl onions; 1 inch in diameter
>SNIP
>
>koko
>Sounds interesting, great weather for it too.
>How many 1 inch in diameter pearl onions? 30?
>Mike

I'm telling you Mike, this stew is to live for delicious. I hope you
make it.

The recipe called for 30 pearl onions that were one inch in diameter
which should be the equivalent of 2- 10 oz bags.
I used 1-10 oz bag and I think it was just fine. There were about 38
onions in the 10 oz bag I used.

I think I need to go back and clarify the way I entered the amount in
the recipe program, thanks for the question.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/07/10

Pork Stew with Hard Cider
 

On Mon, 08 Feb 2010 08:12:46 -0500, piedmont >
wrote:

>On 2/7/2010 5:14 PM, koko wrote:
>>
>SNIP
>> Pork Stew with Hard Cider
>SNIP
>> coarse kosher salt
>SNIP
>
>Oops, forgot to ask about this, how much salt or is it to taste?
>Thanks,
>Mike

The coarse kosher salt if for salting the pork before browning. I was
a little easy on this, I just sprinkled the pork with salt and freshly
ground black pepper then browned it.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/07/10

Pork Stew with Hard Cider
 

On Mon, 08 Feb 2010 10:56:13 -0600, Sky >
wrote:

>koko wrote:
>>
>> This is what I was making during the "boozealong" oh, I was drinking
>> too.
>> I had some of the hard cider that went into the stew and I had some
>> brandy and...well, let's just leave it at that ;-)
>>
>> It has a few steps, and I took lots of photos. I have all the juicy
>> details on my blog if you are interested.
>>
>> This is probably one of the best stews I've tasted in a long, long
>> time. I can't wait for dinner time so I can eat some more.
>> http://i45.tinypic.com/i69p1z.jpg
>>
>> I'd love to have had some crusty bread to go with this.

snippage
>
>That looks really really tasty!! And as always, what a lovely
>presentation and photo. Thanks for sharing ;D I still think you could
>be a professional photographer for a food magazine!
>
>Sky

And as always, you are too kind. If I ever need an agent, you are my
first choice. ;-)

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/07/10

Pork Stew with Hard Cider
 

On 2/8/2010 10:42 PM, koko wrote:
> On Mon, 08 Feb 2010 08:07:55 -0500, >
> wrote:
>
>> On 2/7/2010 5:14 PM, koko wrote:
>> SNIP
>>> 30 2-10 oz bags pearl onions; 1 inch in diameter
>> SNIP
>>
>> koko
>> Sounds interesting, great weather for it too.
>> How many 1 inch in diameter pearl onions? 30?
>> Mike
>
> I'm telling you Mike, this stew is to live for delicious. I hope you
> make it.
>
> The recipe called for 30 pearl onions that were one inch in diameter
> which should be the equivalent of 2- 10 oz bags.
> I used 1-10 oz bag and I think it was just fine. There were about 38
> onions in the 10 oz bag I used.
>
> I think I need to go back and clarify the way I entered the amount in
> the recipe program, thanks for the question.
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 02/07/10
I found the original recipe and you did a fine job of posting the
original. I looove pig so it will be made within the next two weeks, for
sure, very glad you posted it.
Mike
--
piedmont, The Practical BBQ'r

http://sites.google.com/site/thepracticalbbqr/

(mawil55)